Paruppu Keerai – Dal Spinach
Dal spinach is a simple but healthy South Indian dish which can be taken along with rice/chappathy. It is good for health and children will like them.
Ingredients:
- Spinach – 3 cups
- Toor dal – 1/2 cup
- Red chillies – 4
- Urad dal – 1 tsp
- Channa dal – 1 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1 tsp
- Oil – 2 tsp
- Salt to taste
Method of preparation:
- Pressure cook dal
- Boil water and add spinach to it, remove from heat and keep it aside for 2 to 3 mins. You can see the spinach cooked
- Drain water from the spinach
- Heat oil in a kadai and add mustard seeds
- Once they splutter, add cumin seeds, urad dal and channa dal
- Fry them till they become golden brown
- Now add the red chillies
- Add the spinach to it and toss for a few seconds
- Add the cooked dal and some water. Combine them, allow it to boil and remove from heat
🙂 Serve hot with rice/chappathy
11 Comments
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Hi Shriya..the dhall looks delicious..I usually have it with rice..Will try it with chapathis next time
Hmmm however much I like and enjoy other cuisines, nothing like some Tamizh style food when I want that “home” feeling, and any dishes made with Keerai rank absolutely on top! Nice recipe…I tend to add a small amount of tamarind juice to the mix and let it boil a bit before adding the cooked dal at the end
nice color and looks so comforting shriya
Comfort food at my plce …very healthy also
That’s a gorgeous looking dal Nithu, good job girl. I love it with Parathas!:))
Hi Divya, Thanks for ur comments. It’ll be great with chappath’s too.
Hi apu, u r absolutely right. It definitely gives a home feeling when we cook these kind of dishes. Next time i will try with tamarind juice. Thanks for your comments.
Hi sagari and deepa, Thanks for stopping by.
Thanks Asha!
This is an appetizing photograph totally fit for an appetizing dish. I’ll take mine with rice, thank you.
I haven’t been online much lately and have missed a few of your posts, It’s great to come back and see spinach, I love spinach!
i thought the lack of onion and garlic in this would make it a bland dish – i was completely wrong! the mild flavor of spinach really shines in this dish. it the texture and flavor of this dish make it very comforting and addictive.
Hi..
small doubt, channa dal don wan to be soaked???
Thanks for all your valuable comments.
Hi Iswarya, I used toor dal and I didn’t soak it. If you want to use channa dal, you can soak it for an hour before cooking.